Friday, October 7, 2011

Pumpkin Bread with Brown Sugar Glaze

It just isn't fall without a few, good ole pumpkin recipes.

A favorite of many folks is pumpkin bread. I gotta say it is one of my favorite things to make with pumpkin. Just like pumpkin pie, when you smell this baking in your oven, it just makes you happy. And you suddenly get the urge to put on a sweater, make some hot chocolate and go out and rake some leaves. Ok, raking the leaves might be taking it a bit too far. Cause that would require work. Although, you might be wanting some aerobic activity after you eat this.

This bread is so unbelievably moist. Now, you could make this without the glaze, but really, why would you want to? If you're gonna go through the trouble of making some good, sweet bread from scratch you might as well go all the way.

I apologize for some of the murkiness of some of these photos. It was a very overcast day and the sun would only peep out occasionally so you're gonna seem some darker or slightly blurry photos due to lack of natural light. But I think you still get the picture...

Ingredients:

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1/4 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 cup light brown sugar, packed

1 can (15 oz.) pure pumpkin (not pumpkin pie filling)

2 eggs

1/2 cup vegetable oil

1/3 cup water

For the glaze:

1 tbsp. butter

1/4 cup brown sugar

3 tbsp. milk

1/4 cup chopped pecans (optional)

Directions:

Preheat oven to 325F degrees (350F if using a metal loaf pan)

Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)

Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.

Pour into loaf pan and bake for about an hour to an hour and 15 minutes.

It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.

When bread is almost finished, start working on the glaze.

In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Stir constantly so it doesn't burn.

(In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)

When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread. Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.

Start pouring your warm glaze over the warm bread.

Try to pour slowly to allow that glaze to seep in the holes you poked.

42 comments
:

That looks sooo good! I have a pumpkin bread recipe that I just love (actually from a Gooseberry Patch cookbook!), but I think I might use this glaze on it to jazz it up a bit! Thanks for the great idea!

Great looking pumpkin bread, especially with the glaze. I just made my first pumpkin recipe of the season yesterday, and have several more in mind. We have lots of leaves to rake, if you would like to come and help:)

Okay, so. My family has what I term the best pumpkin bread recipe ever. However, our recipe doesn't have the brown sugar glaze that yours has so, perhaps not. So much. I can't imagine how much further over the top that takes the recipe for pumpkin bread from ordinary to extraordinary. I really really cannot get over the simplicity of this idea considering what a great impact it would have on an ordinary loaf of pumpkin bread.

Going to have to give that a try. Just wow.

Sorry I haven't commented in so long! I have kind of fallen off the blogosphere this summer but, I still have been following and still love your recipes and will be a more devoted follower starting now!

I just had to come back and tell you - this is DELICIOUS (I swear there hasn't been anything on your site that I've tried and HAVEN'T liked). And FYI - I haven't had much luck with banana breads, zucchini breads, etc keeping their shape after they come out of the oven - most of the time they fall (high altitude) but this one didn't. It looked beautiful and stayed beautiful.

This picture/recipe just stopped me in my tracks! It is winter now and I am not waiting to till next fall to make this one, I love pumpkin bread and the glaze just put this recipe to the top of my list.

First let me tell you "I'm your newest follower"! Hope you will peek in on me too, "If you like and MAYBE follow me too"! I LOVE all your wonderful recipes AND this one is WONDERFUL...I'm a big fan of pumpkin anything(year round). I've convinced myself "It's HEALTHY" because it's a vegetable and I'm sticking to that! When the cans of PURE run out "I'll turn to pureed sweet potato"...Thank you for all this "Yumminess"!!!Happy St Patrick's Day to you,Donna

I don't think I've ever commented on anyone's page before, but I had to get back on here to tell you that your pumpkin bread is absolutely delicious! My family said it's the best they've ever had! Thank you for you're blog and all the wonderful recipes you share!

I was looking for a special recipe this Thanksgiving for my family. I have made Pumpkin Bread in the past and have used the same recipe for years. I was so excited when I saw your recipe! It looks yummy and sooo easy. Mine does not have a glaze and so I am doubley excited to try this. Thanks you so very much!

This is amazing! I made it twice, the first time I used dark brown sugar for both the bread and the glaze (as that was all I had) and it was ok. The second time I followed your instruction exactly (and had light brown sugar!) and it was WONDERFUL!! Even my non-pumpkin-fan-husband liked it! So wonderful!! Thanks for sharing this, and all of your lovely recipes!

Oh my goodness, this looks DELICIOUS. I'm so glad to have found your site!! Just like a lot of other moms on here, I am always looking for blogs or websites that show how to make yummy meals with stuff you already have in the pantry. SO helpful. Thank you so much, I'll be checking out your recipes frequently! :)